By Crescent Dragonwagon
Has there ever been a extra beneficiant aspect than the bean? Down-home, but haute, soul-satisfyingly hearty, valued, flexible deeply delectable, healthy, and cheap in addition, there’s not anything a bean can’t do—and not anything that Crescent Dragonwagon can’t do with beans. From previous neighbors like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from eco-friendly beans and clean shell beans to peanuts, lentils, and peas, Bean by way of Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with details, kitchen knowledge, lore, anecdotes, and a zest for strong nutrients and solid times.
Consider the lentil, to take one instance. become aware of it first in a scrumptious slather, Lentil Tapenade. Then in part a dozen soups, together with Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, best possible Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with vegetables, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do an analogous for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of unpolluted Favas, Baked Limas with Rosy bitter Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even truffles: Peanut Butter Cup truffles and crimson Bean Ice Cream.
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Additional info for Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!
Add the garlic and cook until the garlic is softened, about 1 minute. Add the tomatoes, reduce the heat, and let cook until the tomatoes are softened, 2 to 3 minutes. Add the huitlacoche, mix well, and continue cooking until the huitlacoche is heated through and the mixture is well blended, about 10 minutes. Add the epazote and season the huitlacoche filling with sea salt to taste. Set the filling aside to cool. 4 Place plastic storage bags over the top and the bottom plates of a tortilla press.
1 /2 teaspoon freshly ground black pepper 1 /2 teaspoon paprika 1 /2 cup finely diced cooked ham 2 Remove the skillet from the heat and stir in the salt, pepper, paprika, and ham. Transfer the ham mixture to a bowl and refrigerate it, covered, for at least 1 hour. 3 Crack the eggs into a small bowl and beat them. Place the bread crumbs on a plate. Moisten your hands with water and pick up a golf ball–size portion of the ham mixture, forming it into a thick cigar shape. Dip the ham croqueta in the egg, then roll it in the bread crumbs.
3 Heat a waffle iron following the manufacturer’s instructions and, if necessary, lightly coat the surface with vegetable oil spray to prevent the waffles from sticking. Stir the crumbled bacon or sausage into the waffle batter (you could add both). Pour one quarter of the waffle batter into the waffle iron, close it, and cook the waffle until both sides are golden brown, about 5 minutes. Repeat with the remaining batter. ) Keep the waffles in a warm oven until ready to serve. As good tasting as it is good-looking.